For the juiciest results, shrimp must be dry before you start grilling. Here's how best to do it, according to a professional ...

it'll result in a dry, rubbery texture. Chef Wong doesn't recommend using this method for larger shellfish, like wild prawns: "We serve these split and shell on, and only split them when orders ...

Other dry styles may keep for a few days longer ... in cooking and are well suited to steaming mussels and other shellfish, or as an ingredient in soups. Some amontillado, oloroso and palo ...